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Pickled Caper Leaves
Caper leaves are hand-picked during the summer months of June and July from the wild-growing caper-bush (the same bush from where the Capers and Caperberries are picked). They are then fermented in 20% brine which results in a dark olive green colour and characteristic pleasant taste. They are a very popular part of Greek or Cypriot village salads and are sometimes served as an individual dish in Greek meze.
Caper leaves (41%), salt, vinegar, acetic acid, acid (citric acid), preservative (sodium metabisulfite).
| Typical Values | Per 100g |
|---|
| Energy | 20kcal |
| Protein | 2.1g |
| Carbohydrates | 2.1g |
| _of which sugars | 0.2g |
| Fat | 0.3g |
| _of which saturates | <0.1g |
